No, they are not changed frequently and cannot be removed.

Typically yes, but please always consult your specific house’s Pricing + Capacities sheet.

You and your guests are welcome to take a look around Common House, but we ask that you return to your designated space to enjoy your event and to allow members to use the other areas.

• A thorough parking response should be discussed with the entire CH team + added into the Events Brochure ahead of any tours

• During pre-open, local valet services should be contacted/brought to the venue to get an estimate for various event sizes. Knowing this information before a venue tour will instill confidence with the client.

• If an inquiry comes through for an event within 15 days of that event taking place, always email Chef, GM, House Managers and Concierge so it can be on their radar and they can let you know if they foresee any conflicts.

• Within your initial response, let the client know that in order to ensure staffing and to be able to order food appropriately for their event, you will need a signed contract and deposit at least eight days prior to the event date.

• If prospective or tentative events are still lingering as you approach 15 days out, always remind the FOH/BOH teams and the client of this impending deadline

• If a client wants to book within 7 days of their event date, you must receive approval from Chef, GM, Managers + Concierge before moving forward

  • At CH we always do everything in our power to make things happen, but to be respectful and mindful of every team member, we want to give them the chance to voice any concerns

• Be mindful that the staffing schedule is typically sent out six days prior to the start of the new week. All events (ideally) need to be confirmed one week out so the scheduling manager can accurately schedule the appropriate amount of staff

• The least amount of time between events without needing to run it by the team is 1.5 hours

• Anything less than that must be discussed with the GM/house managers to ensure there will be enough staff/time to flip the room

• Each situation is unique, but typically we will offer a complimentary hold for up to one week to the first client that expresses interest in signing a contract

• This hold is usually offered only once the client has received an estimate + toured the venue

• If there is a different prospect/tentative on the calendar for the same date/time, always email and offer the first client that contacted CH a 48-hour first right of refusal

• If an event client does not sign a contract/pay the deposit within the right of refusal time frame (typically 48 hours) the date is released to the other client

• Right of refusals can also be a helpful sales tool to make a client feel valued (i.e. they can take time to decide on our venue without the pressure of losing their date)

• We will always offer a discount to Common House members on room rentals, however that specific amount will be dependent on your house location and must be discussed with the OpCo Events Director prior to bookings.

• We do not offer discounts on food, beverage or service charges.

• Non-member event clients do not automatically receive a discount on the rental fee, however, this can be an incredible sales tool for the Director of Events to use (i.e. if a corporate client is spending $2K on food/bev for a Tuesday morning event and they are questioning the rental fee, use your best judgment to either offer a discount or comp altogether due to the large food/bev spend).

• A large part of training with any new hire Director of Events and the OpCo Events Director will be surrounding negotiations. We want the DE of each Common House to have the autonomy to approve any necessary changes to the standard pricing (except food or bev) in order to book an event.

• Rental fees, bridal suites, additional room add ons are all great tools to get a client to sign the contract

• If a wedding hits a certain food + beverage minimum (ex: $15K, but they are nearing the top of their budget, consider discounting the rental fee by $1K to ease any concerns)

• If a corporate client is looking to book multiple events over the course of a few weeks or months with relatively high food + bev charges at each event, consider discounting the rental fees to make Common House more appealing as a venue compared to any competitors.

• 100% discounts on a room rental must be approved by the Director of Ops and OpCo Events Director.

• All contracts have cancellation terms included. The Director of Events must enforce all terms and conditions.

• Make sure to get the cancellation in writing by having them sign a contract stating the cancellation (edit the contract text box to show date of cancellation)

• Keep any payments already made by the client that are not subject to a refund in the revenue tracking document as it’s still counted as events income

• If a client responds to the close-out email with a negative response, whether it be related to food, beverage, service, or another reason, immediately ask to schedule a call to talk through the specifics of their complaint.

• Once the Director of Events has a full understanding of the complaint from the client, a meeting should be scheduled with the appropriate team (FOH, kitchen, etc.) to discuss the specifics and also hear any feedback from our internal teams that may contradict or provide any other concerns.

• If appropriate, a discount should be given on the final invoice with the client to keep a favorable opinion of the venue.

• First step will be to schedule a meeting with the OpCo Event Director, Ops Director and General Manager to discuss.

• While this is incredibly rare and may never occur, just because a client is unhappy with certain services does not mean a full comp on the event is justified. We have an event contract in place to protect Common House against this scenario.

• There will inevitably be instances where both private events and programming events want to be in the same space, at the same time. The key to a great relationship is communication and flexibility!

• First, the programming manager will always select multiple venues in their TripleSeat BEO if the program location is flexible within the house

• If the program location is not flexible, always connect to the programming manager to let them know about the private event inquiry. In the meantime, respond to the lead that there is a hold out on the date that expires in 2 days (to buy time for the Director of Events to connect with the programming team). Let the client know we would love to host their event and will get in touch as soon as possible on availability.

• The main takeaway here is to keep open and honest communication with the programming team. There will always be scheduling conflicts that occur, but we all must work as a team to ensure success for every CH department.

• Tastings are complimentary for two guests if the event is estimated to reach at least $5K in food and beverage charges

• Additional tasters are charged $40/each

• Family Style Menu Tastings: Client can choose one more per group (i.e. 2 salads, 3 vegetables, 2 starches, 2 proteins + 1 dessert)

  • Use the dessert as a way to up-sell their final menu!

• Cocktail Style Menu Tastings: Client can choose one more per group (i.e. 4 protein, 3 veggie)

• Casual Style Menu Tastings: Client chooses up to 8 dishes (canapés, sweet and savory platters)

• If the family-style menu is selected, children under the age of 10 are charged $20/person

  • They have two options: eat from the family-style menu or have a separate children’s meal prepared for them and served individually (includes protein + side // menu specifics provided by kitchen)

• For passed canapes, children under the age of 10 are not charged

• For stationary hors d'oeuvres, children under the age of 10 are charged $20/person

• All restrictions/allergies can be accommodated except Kosher

• Niche allergies or aversions will not get their own dish of something unless it directly affects the starter/salad, protein or the dessert for a family-style dinner

• If a particular guest has multiple allergies, always ask Chef if a separate, plated meal can be made to keep a client happy

• Before the BEO signature is due (two weeks before an event) we should know of any guest dietary restrictions

• The more details provided to Chef, the better (i.e. mother of the bride at table 6 is dairy free and allergic to peanuts)

• For casual food-style events, most hosts don’t know or relay any dietary restrictions. If they do, use your discretion about if we should accommodate or if there are enough other dishes on the selected menu for that guest

• If the host or any VIPs have a dietary restriction or aversion then we should absolutely accommodate them

• Unless the host specifies a particular alternative dish that the guest wants to eat, it should be considered “Chef’s Choice” so that the kitchen has the authority

• If both vegetarians and vegan are in attendance, everyone will receive a vegan dish for simplicity as a protein substitute in a family-style meal

• Yes! The Director of Events must confirm with the client how many vendor meals need to be provided (typically this includes the photographer, DJ, planner, etc.)

• We charge $29/person and the meals are chef’s choice. They typically eat the food that is being served at the reception.

• Connect with the vendors as they arrive and let them know when they can eat (always after the guests are served)

• Yes, so long as it was planned beforehand! For example, a rehearsal dinner/welcome party combo event has a Standard Bar Package for the dinner portion (2.5 hours) and then switches to an on-consumption bar for the welcome party (2 hours)

• The host can choose to have only beer and wine served on the bar when paying on-consumption

• Outside wine and champagne are permitted for a corkage fee of $25 per bottle (reduced rate of $15 per bottle for local wines)

• The host must communicate ahead of time that they are supplying and should plan to deliver to CH at least 4 hours prior to event start

• We will charge afterward for how many bottles were opened

• Every guest (no matter if they say they drink alcohol or not) will be charged the bar package pricing except those under 21 and expecting mothers

• They will be charged the non-alcoholic beverage package fee if the rest of the event is on also on a package

• As soon as a client requests something specific that is not typically used on an event bar, connect with the Club Manager (Beverage) to discuss ordering/availability. Don’t promise a client we can deliver until you’ve spoken with the bar manager!

The below are general guidelines and slight exceptions can be made

• No stand-alone cash bars during any time we are not typically open (they can transition to a cash bar after two hours of another bar option)

• Tuesday-Thursday evening in main event space: $1,000 minimum beverage spend

• Other venue minimums should be discussed with the OpCo Events Director for your specific house

• Friday or Saturday evening in main event space: no cash bar allowed (can transition to a cash bar after three hours of another bar option)

• Monday-Sunday daytime events (ending before 4pm), no minimum spend required for a cash bar

• Make an ‘Internal Note’ for the Bar Manager and/or Bartender to report the total drinks sold in Square (and have that number sent directly to you) as an Event Revenue Transfer. The amount should be added to the Event Pacing Report and final invoice, but not charged a second time to the client.